The rooftop restaurant at Shell House for $ 14 million opens its doors in the Sydney CBD today, with Dining Room & Terrace serving its first hits of Beluga and Oscietra caviar.
“That’s the star of the show,” Shell House chef Brett Robinson said of the restaurant. Since Sky Bar and Clocktower Bar are already trading, all eyes have been on the launch of Dining Room & Terrace.
Design studio Woods Bagot and interior stylist Anna Hewett have created a fresh addition to Sydney’s dining landscape. And while the roof position gives it cache, it is the kitchen team that has caught the attention of the restaurant community in Sydney.
Chef Aaron Ward (ex Sixpenny) and group manager Joel Bickford (ex Aria) were big signatures to the place, Ward explains their similar philosophies, yet different experiences helped blow up ideas for the opening.
The menu is luxury if you’re looking for dishes like crab and caviar ($ 70) and a 500-gram Rangers Valley dry-aged tenderloin ($ 105), but Robinson explains, “we want it to be an important restaurant for Sydney, not just special apartments “. And you can put in agnolotti ($ 38), risotto ($ 36) or spatchcock with canned lemon and mustard fruits ($ 54).
There is also an impressive vegetarian assortment. “It was one thing I got from Sixpenny, I remember when I first coated the beetroot with black mushroom ($ 34), it really held its own against all the other dishes,” Ward says.
“The menu has been created so you can have a different journey every time you visit,” Ward says. That’s if you can get a reservation where the restaurant is already shaping up as one of the hot spots of Sydney summer.
Open Thurs-Sat lunch; Wed-Sat dinner.
Dining Room & Terrace, Level 9, 37 Margaret Street, Sydney, shellhouse.com.au